Anyone following a low-cholesterol or plant-based diet will appreciate this simple recipe for eggless spaghetti.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup teriyaki sauce
- 1 cup stir-fry sauce
- 8 (6 ounce) fillets whitefish
- 2 cups dry potato flakes
- ½ cup all-purpose flour
- 2 tablespoons seasoning salt
- 2 tablespoons ancho chile seasoning
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 quart oil for frying
Instructions
- In a bowl, mix the teriyaki sauce and stir-fry sauce. Place the whitefish fillets in the mixture, and marinate for about 15 minutes.
- Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C).
- In a shallow bowl, mix the dry potato flakes, flour, seasoning salt, ancho chile seasoning, garlic powder, salt, and pepper. Place each marinated fish fillet into the mixture to evenly coat.
- Fry the fish in the heated oil, 1 or 2 fillets at a time, until golden brown and easily flaked with a fork, about 5 minutes.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
- Note
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 2 g |
| Protein | 36 g |
| Saturated Fat | 3 g |
| Sodium | 2624 mg |
| Sugars | 8 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I knew by looking at the ingredient list that the salt was going to have to go but other than that I made as written. I used fresh caught catfish and cut it in fairly thin small pieces so that it would get good and crispy. We enjoyed this and it was a nice change from the regular cornmeal/flour breading. I used the pink chile sauce for dipping and it paired perfectly with this. Great recipe but I highly recommend omitting the salt. There was plenty between the two sauces the fish gets marinated in.
Great recipe as is!
way to salty
My big fish hater LOVED this. The whitefish was very fresh to start with which helps any fish dish. I made this exactly as stated, only I reduced the oil for the pan to about 3Tbs for 3 filets. I seared the flesh side down first than turned over to the skin side down and got a beautiful crust. I layed them out on paper towels to absorb most of the oil. This helps bring the calories down without losing any flavor. Perfect flavoring, not too spicy or salty.
Even my little fish-haters liked this one!